tag:blogger.com,1999:blog-75492099944824259292024-03-13T13:48:13.192-07:00The Blushing Hostess CooksFood. Drink. Tradition.The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.comBlogger271125tag:blogger.com,1999:blog-7549209994482425929.post-61576827344817200332010-08-14T07:11:00.000-07:002010-08-14T07:11:00.394-07:00Thing of beauty: Creative catering presentations<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Ws0eB85KikU/TGWbma5x7XI/AAAAAAAAHEY/J5kjzcLPAEs/s1600/IMG_5779.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_Ws0eB85KikU/TGWbma5x7XI/AAAAAAAAHEY/J5kjzcLPAEs/s400/IMG_5779.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5504977203889302898" /></a><br />I spotted this at an event this week: Tiny - miraculously, still crunchy - rice paper cones with a gorgeous - and thankfully still cold - tuna tartar <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><i>hors</i></span><i> </i><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><i>d'oeuvre</i></span> topped with <span class="blsp-spelling-error" id="SPELLING_ERROR_2">wasabi</span> caviar and presented in a bowl heaped with white and black <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">sesame</span> seeds. Like a sand beach for the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">tartare</span> cones it was both a nod to the sea and a brilliant touch of flavor on the outside of the cone. Both delicious and a perfectly <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">conceived</span> passed nibble.The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com2tag:blogger.com,1999:blog-7549209994482425929.post-26067159796359692542010-07-24T04:26:00.001-07:002010-07-24T04:31:51.459-07:00Just plain weird<a href="http://www.epicurious.com/recipes/food/views/Watermelon-Feta-and-Arugula-Salad-with-Balsamic-Glaze-353890"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Ws0eB85KikU/TErOGN4tqOI/AAAAAAAAHCo/hKAwvaKfQY4/s1600/1+salad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_Ws0eB85KikU/TErOGN4tqOI/AAAAAAAAHCo/hKAwvaKfQY4/s400/1+salad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5497432901361182946" /></a><br /><br /><br />Yes, it is plenty pretty on the plate. And this salad certainly made use of everything coming out of the garden this week. But it is a weird salad, the object of debate around here as to whether it is decent or disgusting. I say around here, as in, in my head, where I have these discussions with myself. <br /><br />Maybe, had I used a store bought balsamic glaze... I don't know. Watermelon, arugula, and feta alone are not great together. Once in a while I get carried away with a photo and I fail to realize food magazines all too often trip over themselves trying to get a lot of seasonal colors in their shots.<br /><br />Watermelon, feta, and arugula salad with balsamic glaze</a>, by Bon Appetit, pretty on a plate, not so much on your palate.The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com4tag:blogger.com,1999:blog-7549209994482425929.post-69663307075391039782010-04-29T03:23:00.000-07:002010-04-29T04:09:38.565-07:00Spicy Jicama, Apple, Melon, and Tangerine SaladJust a refreshing change from lettuce-as-salad formulas which have become tiresome in every incarnation (goat cheese or not). Perfect on a hot day, with or without spicy food to go along with its cool, crunchy bite and seemingly made to go along with sultry dinners starring <a href="http://blushinghostessentertains.blogspot.com/2010/02/tamarindo-mexican-school.html">tamarind cocktails</a>. Enjoy.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Ws0eB85KikU/S9leq4lvPAI/AAAAAAAAG2c/2Q7SzOMBMpU/s1600/1+jicama+salad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_Ws0eB85KikU/S9leq4lvPAI/AAAAAAAAG2c/2Q7SzOMBMpU/s400/1+jicama+salad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5465503713628994562" /></a><br /><br /><b>Spicy Jicama Tangerine Salad</b><br />serves 6<br />adapted from <i>Authentic Mexican</i>, Rick Bayless (1987, William Morrow)<br /><br />1 small (1 pound or so) jicama, peeled, and cut into 3/4" dice<br />1/2 cup fresh orange juice<br />2 tablespoons fresh lime juice<br />1/4 teaspoon salt<br />1 red-skinned apple, peeled, cut, and cored in 3/4" dice<br />1/2 small cantaloupe, peeled, seeded, and cut into 3/4" dice<br />3 tangerines, peeled, broken into sections, and seeds removed<br />About 2 tablespoons roughly chopped cilantro/fresh coriander<br />1 teaspoon dried chili powder<br />Romaine lettuce for garnish, optional<br /><br />Marinate the jicama: Place the jicama cubes in a large, non-corrosive bowl, pour over the orange and lime juices, add salt, toss gently with two large spoons to combine, cover and let stand at room temperature for at least one hour.<br /><br />Finish the salad about 15 minutes before you are ready to serve. Add the cantaloupe, apple, tangerine wedges, and cilantro. toss the mixture every few minutes until ready to serve. Season with the dried chili powder and additional fresh cilantro if you wish. Toss one final time and place on a serving dish atop the romaine leaves if you wish.The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com2tag:blogger.com,1999:blog-7549209994482425929.post-57048784763997574502010-03-21T08:56:00.000-07:002010-03-21T13:59:36.565-07:00Pizza Caccia NanzaGarlic bread: Honestly, I saw no sign of it in Italy. I am willing to believe it exists though, mostly owning to this fine recipe for a light, crispy, yeast bread into which garlic is baked, not applied later. It made a great, new, light lunch with fresh tomato sauce, a little blanched asparagus, and a Sangiovese (which I drink unapologetically with any food I care to, at any time of day).<br /><br /><a href="http://3.bp.blogspot.com/_Ws0eB85KikU/S5v6Yj-jVRI/AAAAAAAAGoM/q3KSIaGvC1o/s1600-h/pizza+8.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5448223474116154642" border="0" alt="" src="http://3.bp.blogspot.com/_Ws0eB85KikU/S5v6Yj-jVRI/AAAAAAAAGoM/q3KSIaGvC1o/s400/pizza+8.jpg" /></a><br /><br /><div><strong>Pizza Caccia Nanza</strong><br /><em>Beard on Bread</em>, James Beard (1973, Alfred A. Knopf)<br /><br /><em>This is a recipe of Edward Gobbi's, from his delightful book, Italian Family Cooking. "The literal translation of caccia nanza," says Mr. Gobbi, "is 'take out before.' When bread is made in traditional Italian households a bit of dough was reserved to make pizza. the pizza was placed in the oven and obviously cooked more quickly... Caccia Nanza is a specialty of Castel di Lama in the Marches. It is the only garlic bread I have eaten in Italy," Mr. Goob concludes. It is perfectly delicious, I might add. It is good with antipasti, or pasta, and the rather flat loaf may be cut in wedges or broken off in pieces.</em><br /><br />- James Beard<br /><br />2 1/2 cups all purpose flour<br />1/2 teaspoon salt<br />3/4 teaspoon active dry yeast<br />1 cup warm water (110 to 115 degrees approximately)<br />2 cloves garlic, thinly sliced<br />2 tablespoons rosemary<br />3 tablespoons olive oil<br />Salt and freshly ground black pepper to taste<br /><br />Combine the flour, salt, yeast, and warm water in a mixing bowl. Blend well, then turn the bowl on to a lightly floured board. Knead well, for about 15 minutes, and shape the dough the into a ball. Place it in a lightly greased mixing bowl. Cover with a towel and let rise in a warm place until it doubles in size, 1 to 1 1/2 hours.<br /><br />Turn the dough onto the board and knead once more. Put it back in the bowl and let it rise again. Then punch down the dough and turn it onto a lightly floured surface. roll it out to 1/2 inch thickness.<br /><br />Preheat the oven to 400 degrees. Rub the surface of the baking sheet with oil. Transfer the round of dough to the baking sheet. Make indentations over the surface of the dough and insert a thin sliver of garlic and a bit of rosemary into each indentation. Pour the olive oil over the pizza and rub gently with the hands. Sprinkle with salt and pepper and bake 15 minutes or until golden brown. Remove the garlic before serving. Serves 4 to 6. </div><br /><br />Photos and instructions:<br /><br /><a href="http://3.bp.blogspot.com/_Ws0eB85KikU/S6aBbVm9jxI/AAAAAAAAGp0/5sL9Fa_1C5Q/s1600-h/pizza+1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5451186705635577618" border="0" alt="" src="http://3.bp.blogspot.com/_Ws0eB85KikU/S6aBbVm9jxI/AAAAAAAAGp0/5sL9Fa_1C5Q/s400/pizza+1.jpg" /></a><br /><br />Put the dry ingredients into a bread-kneading stand mixer, otherwise use a mixing bowl and knead the dough by hand. Add the water, mix gently with the batter blade. When mostly combined, finish the mixing my hand. change the mixer blade to a dough hook and turn the mixer on to knead gently for 15 minutes.<br /><br /><a href="http://3.bp.blogspot.com/_Ws0eB85KikU/S6Z3HViNT_I/AAAAAAAAGpU/Mr1CfQvqOmA/s1600-h/pizza+2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5451175366901977074" border="0" alt="" src="http://3.bp.blogspot.com/_Ws0eB85KikU/S6Z3HViNT_I/AAAAAAAAGpU/Mr1CfQvqOmA/s400/pizza+2.jpg" /></a><br />Line a ceramic bowl with olive oil. take the dough in your hands and shape it into a ball. Place it in the bowl and turn it once in the olive oil.<br /><br /><a href="http://2.bp.blogspot.com/_Ws0eB85KikU/S6aEGb8M8BI/AAAAAAAAGp8/OflO_qnCLvQ/s1600-h/pizza+3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5451189645092909074" border="0" alt="" src="http://2.bp.blogspot.com/_Ws0eB85KikU/S6aEGb8M8BI/AAAAAAAAGp8/OflO_qnCLvQ/s400/pizza+3.jpg" /></a><br />Cover the bowl with a damp cloth and place it in a draft free place to rise. It is my habit to set the oven to 200, allow it to come up to temperature, shut it off and wait 15 minutes, then place the bowl in the oven, close the door, and leave it to rise 1 1/2 hours. It will double in size.<br /><br /><a href="http://4.bp.blogspot.com/_Ws0eB85KikU/S6ZxQWqyuQI/AAAAAAAAGpM/OISLQw8r460/s1600-h/pizza+4.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5451168924755474690" border="0" alt="" src="http://4.bp.blogspot.com/_Ws0eB85KikU/S6ZxQWqyuQI/AAAAAAAAGpM/OISLQw8r460/s400/pizza+4.jpg" /></a><br />Remove the dough from the bowl, and on a lightly floured board, knead the dough once again. I did this by hand to soften it, but by all means, place it back under the dough hook if you wish.<br /><br /><a href="http://2.bp.blogspot.com/_Ws0eB85KikU/S6ZwwOnNVYI/AAAAAAAAGpE/9AD5dSlACNM/s1600-h/pizza+5.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5451168372837143938" border="0" alt="" src="http://2.bp.blogspot.com/_Ws0eB85KikU/S6ZwwOnNVYI/AAAAAAAAGpE/9AD5dSlACNM/s400/pizza+5.jpg" /></a><br />To knead by hand, roll the dough towards you under your palm.<br /><br /><a href="http://3.bp.blogspot.com/_Ws0eB85KikU/S6YSA9bTw1I/AAAAAAAAGo8/IGPtYcwzop4/s1600-h/pizza+6.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5451064206676968274" border="0" alt="" src="http://3.bp.blogspot.com/_Ws0eB85KikU/S6YSA9bTw1I/AAAAAAAAGo8/IGPtYcwzop4/s400/pizza+6.jpg" /></a><br />Then push it away under the heel of your hand. Repeat for 15 minutes. Add a little more flour as needed if the dough becomes sticky.<br /><br /><a href="http://3.bp.blogspot.com/_Ws0eB85KikU/S6YPIYOtp9I/AAAAAAAAGo0/vLrvKbk7GRE/s1600-h/pizza+7.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5451061035596097490" border="0" alt="" src="http://3.bp.blogspot.com/_Ws0eB85KikU/S6YPIYOtp9I/AAAAAAAAGo0/vLrvKbk7GRE/s400/pizza+7.jpg" /></a><br />Use a rolling pin to roll the dough out on the board per the recipe then transfer to an olive oil lined baking sheet. Bake 15 minutes at 400 degrees, serve immediately.The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com5tag:blogger.com,1999:blog-7549209994482425929.post-32929653691631105292010-03-10T11:03:00.000-08:002010-03-10T13:06:08.767-08:00Sopa de Tortilla<a href="http://3.bp.blogspot.com/_Ws0eB85KikU/S5gIkSwH_RI/AAAAAAAAGms/nVceMOv8eCQ/s1600-h/IMG_5125.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5447113168906616082" border="0" alt="" src="http://3.bp.blogspot.com/_Ws0eB85KikU/S5gIkSwH_RI/AAAAAAAAGms/nVceMOv8eCQ/s400/IMG_5125.JPG" /></a><br />Rick Bayless's work maybe be the most authentically perfect Mexican cooking references to ever hit a printing press, but that has not stopped me from bastardizing a few of his recipes to suit my own tastes. Some of the finer instructional points of <em><a href="http://www.rickbayless.com/cookbooks/authenticmexican.html">Authentic Mexican</a></em> leave me wondering and in some cases I have honed them to something that, in my my mind, is more direct or pleasurable at a taste or texture level.<br /><br />One of those adjustments occurs with regard to <em>Sopa de Tortilla</em> (Tortilla Soup). One is supposed to sprinkle dried <em>chiles pasillas</em> over the top of the finished soup: I don't want to eat them that way, they are chewy and unpleasant at best in that form. I've incorporated them into the soup here. It makes for far better depth of flavor in a soup I have often found to be a flavor lightweight when made in the eastern United States; a disappointing relative of the darkly satisfying versions served in Mexico. I have come to crave this soup in both hot and cold states and I hope you will find it just as pleasing.<br /><br />I served it just the other evening with <a href="http://blushinghostessentertains.blogspot.com/search?q=tamarind">tamarind cocktails</a> and the pair were showstoppers. Enjoy.<br /><br /><strong>Toasted Tortilla Soup</strong><br />adapted from<em> <a href="http://www.rickbayless.com/cookbooks/authenticmexican.html">Authentic Mexican</a></em> by Rick Bayless (1987, HarperCollins)<br />4 servings<br /><br />2 tablespoons olive oil<br />1 medium onion, sliced<br />2 cloves garlic, peeled<br />2 dried chiles pasilla, stemmed, reconstituted in 1 cup boiling water, seeded, and deveined<br />1 15 ounce can organic fire roasted tomatoes<br />1 1/4 quarts good chicken broth (I made mine and keep it frozen, Zuni's recipe here)<br />Salt, to taste<br /><br />Tortilla strips:<br />4 to 6 corn tortilla, preferably stale<br />1/3 cup olive oil<br /><br />Garnishes:<br />8 ounces <em>queso fresco</em> (Mexican crumbling cheese)<br />1 large lime, cut into 4 wedges<br /><br />In a medium-sized skillet over medium heat, heat 1 tablespoon of olive oil. Add the onion and whole garlic cloves and fry until both are deep golden brown, 12 to 15 minutes. Scoop into a food processor and add the tomato and chilies and process until very smooth (tiny dark flecks of the chilies will remain apparent, this is fine).<br /><br />Heat the remaining tablespoon of olive oil in the same skillet over medium high heat. When hot, and oil is smoking, add the tomato mixture. Stir constantly until thicker and darker in color; about 5 minutes. Scrape into a large sauce pan.<br /><br />Stir the chicken broth into the sauce pan, set over low heat, partially cover, and simmer for 30 minutes. Taste and season with salt to taste.<br /><br />To prepare the tortilla strips:<br /><br />If the tortilla are fresh or moist, let them dry out for a few minutes in a single layer. Slice them in half, then slice the halves cross-wise into strips 1/4" thick. heat the 1/3 cup vegetable oil in a smallish skillet over medium high heat. When hot, add the tortilla strips and fry. When golden, remove and place on paper towels to drain. Dust with salt when just out of the oil.<br /><br />To garnish and serve:<br /><br />Once soup is in the bowl, toss a handful of the crisp tortilla strips over the top. Garnish the bowl with a lime slice and pass the crumbled <em>queso fresco</em> at the table.The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com3tag:blogger.com,1999:blog-7549209994482425929.post-72634175470360858922010-01-24T00:49:00.000-08:002010-01-24T00:49:00.953-08:00The Virginia ham, and related notes by Edna Lewis<a href="http://1.bp.blogspot.com/_Ws0eB85KikU/S1gdWHNGNYI/AAAAAAAAGPM/ZGXPKC1di9M/s1600-h/ham+6+table.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 278px;" src="http://1.bp.blogspot.com/_Ws0eB85KikU/S1gdWHNGNYI/AAAAAAAAGPM/ZGXPKC1di9M/s400/ham+6+table.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5429121616523441538" /></a><br />In further pursuit of the illusive but enchanting Virginia ham as perfected by Edna Lewis (famed Southern cook, cookbook author, and native Virginian), please find the recipes referred to today at Blushing Hostess.<br /><br /><strong>Virginia Ham</strong> (from raw cure state)<br /><em>In Pursuit of Flavor</em>, Edna Lewis<br />Serves 30, give or take<br /><br />One 13 to 15 pound uncooked Virginia ham<br /><br />Take the ham from the protective bag. If the ham has a moldy outer covering, scrub it brusquely under cold running water. when the moldy outer covering has been removed, rinse the ham well and put it in the pot. Cover it with cold water and leave it in a cool spot for three days. You do not have to refrigerate it. Change the water every day.<br /><br />On the morning of the third day, drain off the soaking liquid and cover the ham again with clear, cold water. Put a lid on the pot and bring the water to a boil. Watch the pot closely and the minute the water nears to a boil, turn down the heat low enough that the water just shows a bubble. Cook the ham for approximately five hours, watching it to make sure the water does not get any hotter or cooler than this bubbling point. After 4 1/2 hours, lift the ham up out of the water to see if the skin is bubbled and soft. If not, let the ham cook until the ham is soft and bubbled and ready to be remove the ham from the cooking water.<br /><br />Cool the ham in a shallow pan. When cool enough to handle, cut the skin off with a sharp knife. AS you remove the skin, trim a bit of fat but leave a thin coating of fat to help hold in moisture. An edge of fat looks nice on pieces of sliced ham.<br /><br /><a href="http://3.bp.blogspot.com/_Ws0eB85KikU/S1gd8iUSdBI/AAAAAAAAGPU/f2ICOZ-o-mc/s1600-h/ham+3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_Ws0eB85KikU/S1gd8iUSdBI/AAAAAAAAGPU/f2ICOZ-o-mc/s400/ham+3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5429122276636390418" /></a><br /><br /><strong>Mustard with Brown Sugar</strong><br />8 servings, will keep for one month refrigerated<br /><br />5 tablespoons dry mustard<br />1/4 cup cider vinegar<br />5 tablespoons corn oil<br />1/2 teaspoon salt<br />1/2 teaspoon ground allspice<br />1/2 teaspoon ground cloves<br />3/4 firmly packed brown sugar<br /><br />Combine all ingredients in the bowl of an electric mixer and mix well for 4 or 5 minutes. Set the bowl in a pan of boiling water and cook over medium heat, stirring for 15 to 20 minutes, until all the graininess disappears. Spoon the mustard into a glass jar and let it cool. Screw the lid on the jar and store in the refrigerator for at least a week before using.<br /><br /><strong>Country Ham with Baked Pineapple</strong><br />Serves 4<br /><br />Ms. Lewis served one large slice of country ham for this dish, I use many medium slices in the same preparation cooked in the over for 45 minutes.<br /><br />One large slice of Virginia ham, 2" thick, cut from the center of the ham<br />1 tablespoon honey<br />4 tablespoons butter, softened<br />2 teaspoons dry mustard<br />1/2 teaspoon dry ginger<br />Four or five 1/2" thick slices fresh pineapple<br />1 cup water<br /><br />Place the ham in a wide skillet and add enough water to cover. Bring to a near-simmer and cook for 30 minutes. Lift the ham from the water and pat dry - this is important, if you fail to do this, the end result of the dish will be ham sludge). Put the ham in a buttered baking dish and brush the top with honey. Combine the softened butter, mustard, and ginger in a bowl and paint the ham with this mixture. Lay the pineapple slices on top of the ham and add the water gently around the ham. Bake at 325 for 1 1/2 hours. Arrange the ham and pineapple slices on a platter and gently spoon the pan juices over.The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com7tag:blogger.com,1999:blog-7549209994482425929.post-22564786909616823422010-01-22T02:26:00.000-08:002010-01-22T02:26:00.365-08:00Still searching in darkness<a href="http://2.bp.blogspot.com/_Ws0eB85KikU/S1gpJ4Qck3I/AAAAAAAAGPs/Z2y3mxpQdtY/s1600-h/chili.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5429134600492061554" border="0" alt="" src="http://2.bp.blogspot.com/_Ws0eB85KikU/S1gpJ4Qck3I/AAAAAAAAGPs/Z2y3mxpQdtY/s400/chili.jpg" /></a><br /><br /><div>In response to a recent question on the <a href="http://blushinghostessentertains.blogspot.com/2010/01/cold-comfort.html">Blushing Hostess</a> website, kind reader <span id="SPELLING_ERROR_0" class="blsp-spelling-error">SLE</span> requested I post the chili recipe from the above photo. </div><br /><div></div><div>This is a long story which I will abridge before you all <span id="SPELLING_ERROR_1" class="blsp-spelling-error">un-follow</span> and move on to a riveting food site (if you find one, let me know). I lived in Texas for a while and chili is more of a cadence for me than a recipe. Some onion, some garlic, chunks of beef, seasoning, tomato, beef stock and or beer, beans. Not that this list, nor the cadence with which I make chili is anything to write to <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">Texans</span> about. I know good chili: I have been in the <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">presence</span> of some of the greats, but I am really a lackluster example of a mediocre chili maker and I am not pretending to the chili throne. And, there was this issue of a pregnancy addiction to Frito Pie which lead me down some very bad chili path's even in Texas. Consequently, I do not really have a taster for it any longer and do not pursue the prince of chili recipes. Not when in the Southwest right now, there are some fast gun <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">chili</span> makers already awake with Dutch oven being readied to make a world beater of a chili and I have only been able to reach a state of assuredness that mine is, at the very least, safe to consume.</div><br /><div></div><div>But Josh wanted chili, and knowing full well I cannot touch his Mama's, was willing to tolerate my failings in this regard to get the chili above, which was just fine but nothing more. </div><br /><div></div><div>So, if you have a chili recipe a Texan would be proud to call their own, kindly save my Husband future disappointment by sending it to me. A native Kansan will thank you heartily.</div>The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com2tag:blogger.com,1999:blog-7549209994482425929.post-57916646561072368392010-01-21T01:41:00.000-08:002010-01-21T02:06:35.670-08:00Edna Lewis's Cheese Custard<a href="http://1.bp.blogspot.com/_Ws0eB85KikU/S1glNAl6vwI/AAAAAAAAGPc/YceSYPgZl2U/s1600-h/cheese+plate.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5429130256222699266" border="0" alt="" src="http://1.bp.blogspot.com/_Ws0eB85KikU/S1glNAl6vwI/AAAAAAAAGPc/YceSYPgZl2U/s400/cheese+plate.jpg" /></a><br />After kicking around in the pages of one of the road maps of southern cooking for another purpose, I stumbled upon this gem of a recipe which I had missed in several previous readings. The events which <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">preceded</span> this custard's actual appearance on my table, admittedly, had more to do with not getting out to get another form of protein, laziness, and it having been later than I thought. Should this ever happen to you, as surely it does not, I can only hope you remember this recipe as it is unlikely cheese souffle with all of its bowls and mess and process is making a return to my home any time soon; it has been happily replaced.<br /><br />I serve it with a big salad and crusty hot rolls. Julia Child surely would have suggested a French white wine as she always did for egg dishes, but I say drink what you love. I recently had this custard with a Cote <span id="SPELLING_ERROR_1" class="blsp-spelling-error">de</span> Provence and salad with fig <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">vinaigrette</span>. It was perfect. But sometimes you might like a touch of sweet tea in honor of Ms. Lewis.<br /><br /><strong>Cheese Custard</strong><br />adapted from <em>In Pursuit of Flavor</em>, Edna Lewis<br />serves 4 (easily doubled)<br /><br />The recipe calls for 5 egg yolks and that would indeed be in the tradition of souffle, but honestly, I have no use for 2 whites on most days and I am not whipping up meringues in my spare time. <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">Consequently</span>, I often use the entire egg which does make the custard less rich but goes further. I like the <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">Gruyere</span> only marginally and swap in literally anything that melts and is a hard cheese. I have had success with cheddar, <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">Colby</span>, jack, <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">Parmesan</span>, although cheddar with a little extra cayenne has worked best.<br /><br />One medium potato, peeled and julienned, about 2/3 cup<br />1 cup heavy cream<br />2 egg yolks<br />1/2 teaspoon salt<br />1/4 teaspoon cayenne<br />1 cup finely grated Gruyere cheese or comparable (see above)<br /><br />Preheat the over to 350 and butter a small <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">ovenproof</span> casserole dish, set aside.<br /><br />Drop the potato julienne in a sauce pan of boiling water for 3 minutes until just translucent. Drain well, place on a paper towel-lined plate and gently pat dry. The potatoes should still be firm to the touch, if not, begin again.<br /><br />Put the cream in a mixing bowl with the egg yolks, salt, and cayenne. Mix well but do not beat too much air into this mixture; mix only until evenly combined. Spread the grated cheese over the bottom of the buttered casserole. Spread the blanched julienne potatoes over the top of the cheese. Pour the cream mixture over the top of the potatoes. I like to dust the top with paprika for color, this is up to you.<br /><br />Bake for 20 to 25 minutes until the custard is set and buttery cream color. Do not overcook or it will become rubbery and tough.<br /><br /><a href="http://3.bp.blogspot.com/_Ws0eB85KikU/S1gl7I2Mr9I/AAAAAAAAGPk/OB19xk7qJVA/s1600-h/cheese+1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5429131048712450002" border="0" alt="" src="http://3.bp.blogspot.com/_Ws0eB85KikU/S1gl7I2Mr9I/AAAAAAAAGPk/OB19xk7qJVA/s400/cheese+1.jpg" /></a>The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com2tag:blogger.com,1999:blog-7549209994482425929.post-27679491910607809132009-12-21T05:39:00.000-08:002009-12-21T05:39:00.426-08:00Gourmet's Pommes Anna<a href="http://4.bp.blogspot.com/_Ws0eB85KikU/Sy2A-9jdleI/AAAAAAAAF90/KinQihxr--0/s1600-h/2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 339px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5417127745960121826" border="0" alt="" src="http://4.bp.blogspot.com/_Ws0eB85KikU/Sy2A-9jdleI/AAAAAAAAF90/KinQihxr--0/s400/2.jpg" /></a><br /><br />Accompanying Jacques Pepin's honey-coriander flank steak of earlier this week was this delightful recipe for <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Pommes</span> Anna: a potato's tribute to simplicity and <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">precision</span>. A perfect addition to bistro-inspired fare and a breath-taking golden beauty on a platter.<br /><br /><strong>Gourmet's <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Pommes</span> Anna</strong><br />January, 1993<br />serves 4<br /><br />1 1/2 pounds russet (baking) potatoes<br />1/2 stick (1/4 cup) unsalted butter, melted<br /><br />Peel the potatoes and, using a food processor fitted with the slicing blade or a <span id="SPELLING_ERROR_3" class="blsp-spelling-error">mandoline</span>, slice them very thin, transferring them as they are sliced to a large bowl of cold water. Drain the slices and pat them dry between paper towels. Generously brush the bottom and side of a 9-inch heavy ovenproof skillet, preferably non-stick, with some of the butter and in the skillet arrange the slices, overlapping them slightly, in layers, brushing each layer with some of the remaining butter and seasoning it with salt and pepper. Cover the layered potato slices with a buttered round foil, tamp down the assembled potato cake firmly, and bake it in the middle of a preheated 425°F. oven for 30 minutes. Remove the foil and bake the potato cake for 25 to 30 minutes more, or until the slices are tender and golden. Invert the potato cake onto a cutting board and cut it into 8 wedges.The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com3tag:blogger.com,1999:blog-7549209994482425929.post-12293597308778959502009-12-19T14:03:00.000-08:002009-12-19T17:37:13.106-08:00Jacques Pepin's Pan Seared Honey Coriander Flank Steak<a href="http://4.bp.blogspot.com/_Ws0eB85KikU/Sy1_clgGpZI/AAAAAAAAF9s/lGx2YalgUmw/s1600-h/1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5417126055876404626" border="0" alt="" src="http://4.bp.blogspot.com/_Ws0eB85KikU/Sy1_clgGpZI/AAAAAAAAF9s/lGx2YalgUmw/s400/1.jpg" /></a><br /><div align="left">This is a glorious, few-ingredient steak I would wager you can prep easily out of the pantry. I have made minor adjustments to the measurements which called for an enormous amount of garlic; overwhelming in the original proportions. Easy for a weeknight, you will be able to gather the marinade in a matter of moments and have a fabulous steak with in no time of arriving home.<br /><br />This was dinner for pleased audience:<br /><br /><div align="center">Pan Seared Honey Coriander Flank Steak<br /><span id="SPELLING_ERROR_0" class="blsp-spelling-error">Pommes</span> Anna<br />Mixed Baby Greens with Ginger Dressing<br /><span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Artisan</span> dinner rolls<br /><br /><div align="left"><strong>Jacques Pepin's Pan Seared Honey Coriander Flank Steak</strong><br />serves 4<br /><br />Honey-Coriander Marinade<br /><br />1 tablespoon honey<br />2 tablespoons soy sauce<br />3 cloves garlic, very finely minced<br />1/2 teaspoon coriander<br />1/4 teaspoon cayenne pepper<br /><br />1 - 1 1/4 flank steak, about 3/4 inch thick and trimmed of all surrounding fat<br /><br />Mix all the marinade ingredients together in a dish large enough to hold the flank steak for marinading. Cover with plastic wrap and place in the fridge for at least an hour or up to one day.<br /><br />Heat a heavy skillet over high heat for at least 5 minutes until screaming hot. Meanwhile, preheat the oven to 180 degrees.<br /><br />Remove the steak from the gratin dish and place in the skillet leaving the marinade in the dish and reserving. Place the steak on the hot skillet and sear for 1 1/2 minutes. Turn and cook on the other side for another 1 1/2 minutes so both sides have a well-browned exterior. Place it, uncovered, in the warm oven to continue cooking for another half an hour or until it reaches the desired degree of <span id="SPELLING_ERROR_2" class="blsp-spelling-error">doneness</span>.<br /><br />To serve, cut on the diagonal into very thin pieces and serve with the marinade on very hot plates.</div></div></div>The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com1tag:blogger.com,1999:blog-7549209994482425929.post-55930324240009000102009-10-19T16:22:00.000-07:002009-10-20T12:29:29.967-07:00End of The Garden Herb Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Ws0eB85KikU/StzBVHeMH4I/AAAAAAAAFcg/zWZI2RPscEI/s1600-h/bread+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_Ws0eB85KikU/StzBVHeMH4I/AAAAAAAAFcg/zWZI2RPscEI/s400/bread+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5394399022210097026" border="0" /></a><br /><br />Before I decamped New York for a visit to Florida this past spring, my Mother's landscaper and I conspired to tame an ever-widening swath of ground cover on a ledge above her pool. This weed-come-plant pretender, of unknown variety, is the sort which could be employed in wars in difficult terrain: Given two weeks, it kills everything, decomposes the evidence, and takes over small continents. It is the most obnoxious green-black evil-doer that has ever sprung from any ground of ours and I was left no choice but to conclude that rousting that infernal slayer of all flora beautiful was the only way to return peace to the home's outliers.<br /><br />But the thing had staying power. Three attempts at extrication yielded only a more determined intruder, who had arrived on the scene as a "gift" from a friend of my Mom's. One wonders what sort of friend this might be, or what my sweet Mama ever did to that plant giver. In any event, the landscaper and three other sets of hands finally held a destructive rally which <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">involved</span> pitchforks, chemicals, and healthy dose of angry flames and then called it a day after I suggested they were only missing an excorcist.<br /><br />When the war was over and the air cleared, I planted an herb garden on the spot for Mother's Day. Now, as the season winds to frost, it seems one might need a method of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">employing</span> the late season herb cuttings. Just such an idea has been lurking around here for sometime, each time it props up when I am looking over the garden, I feel guilty about not trying sooner. Then I made the recipe, and the guilt went from bad to worse.<br /><br />Can you blame me? The recipe sounds like a long shot at best: yogurt, mustard, cheese. You know, <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">ick</span>.</span> What can I say? When I grow up I will learn to stop making assumptions. I can only hope others around here have learned from my doubt and procrastination.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Ws0eB85KikU/StzBNYCkN9I/AAAAAAAAFcY/xY4W0e9sEUg/s1600-h/bread+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 357px;" src="http://4.bp.blogspot.com/_Ws0eB85KikU/StzBNYCkN9I/AAAAAAAAFcY/xY4W0e9sEUg/s400/bread+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5394398889218684882" border="0" /></a><br /><br /><span style="font-weight: bold;"><br />End of The Garden Herb Bread</span><br />adapted from <span style="font-style: italic;">The Provence Cookbook</span>, Patricia Wells (2004, Harper Collins)<br /><br />Perfect alone and sliced fresh at room temperature, toasted with or without butter for breakfast, and fabulous as a canape base for more benign flavors. It seems odd this combination, surely, but as always, you will have to take my word for the worthiness of this food for your table.<br /><br />3 tablespoons butter softened, plus more for greasing pan<br />1 cup unbleached all purpose flour<br />2 teaspoons baking powder<br />1/2 teaspoon fine salt<br />3 large eggs at room temperature, lightly beaten<br />1 cup Greek yogurt<br />2 tablespoons Dijon mustard<br />1/2 cup (2 ounces) grated <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Parmigiano</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_4">Reggiano</span><br />2 tablespoons finely minced thyme<br />1 tablespoon finely minced sage<br />2 tablespoons finely minced oregano<br /><br />Preheat the oven to 400 degrees. Generously butter a 1 quart loaf pan and set aside.<br /><br />In the standing mixer bowl, cream three tablespoons, mix until butter until color lightens. Add the eggs, mix until combines. Add flour, baking powder, salt, yogurt, and mustard; blend thoroughly, stopping once to scrap down bowl. Add the cheese and herbs.<br /><br />Pour batter into prepared pan. place in the center of the oven and bake until firm and golden; the center of the bread does not bounce back to the touch, about 40 minutes. remove from oven, allow to cool ten minutes, turn onto a rack and cool completely.<br /><br />Serve at room temperature or toast to serve under a canape or as croutons.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Ws0eB85KikU/StzBYicDjtI/AAAAAAAAFco/FVLYXViJQfE/s1600-h/bread+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 310px; height: 400px;" src="http://4.bp.blogspot.com/_Ws0eB85KikU/StzBYicDjtI/AAAAAAAAFco/FVLYXViJQfE/s400/bread+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5394399080988511954" border="0" /></a>The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com2tag:blogger.com,1999:blog-7549209994482425929.post-33092514522682652512009-10-12T02:46:00.000-07:002009-10-12T02:46:00.653-07:00Pumpkin Cake, Brown Butter Icing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Ws0eB85KikU/StIQCcLlCbI/AAAAAAAAFYA/MHfA3Y8M9D4/s1600-h/cake+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_Ws0eB85KikU/StIQCcLlCbI/AAAAAAAAFYA/MHfA3Y8M9D4/s400/cake+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5391389338026445234" border="0" /></a><br /><br />I eat cake for breakfast. With tea. And only when out of coffee.<br /><br />Thus, I associate eating cake for breakfast with an early morning sense of disappointment and hardship. Coffee is the latch on the day; if I cannot tug the day open with it, I endure the sensation of banging my head against a (highly polished mahogany) wall all day.<br /><br />So, let's just say that it occurred to me how much I adore this cake recipe at a time when I was spent, leaning against the mental mahogany door, as it were. Likely, that is the reason why, even after <a href="http://www.eddieross.com/eddie_ross/">Eddie Ross</a> suggested on his beautiful site that this <a href="http://www.marthastewart.com/recipe/pumpkin-cake-with-brown-butter-icing?">Pumpkin Cake with Brown Butter Icing</a> was an easy-go'er, I still managed to add twice as much milk as it calls for.<br /><br />Because it would be uncouth and graceless, I did not utter sixty expletives in as many seconds when I realized this. Though, let the record show: <span style="font-style: italic;">I wanted to.</span><br /><br />Eddie has never failed me, however, and the recipe endured the happy folly that was two, rather than one, cups of milk. I added 1/2 cup additional flour and I must tell you, it was perfect. Just the way cake crumb should be; sticking to the back of your fork when pressed and without a single hint of dryness. Coffee or not, it was a sure indicator I was not meant to hit my head again that day.<br /><br />Future coffee-less breakfasts may not be the grouchy pity-festivals for which I have surely become so beloved around Rancho Relaxo. Which will disappoint no one but the CEO of Starbucks, from whom I have now become one step removed... okay, <span style="font-style: italic;">who am I kidding?</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Ws0eB85KikU/StIP4wl9PyI/AAAAAAAAFX4/TvdsvzxKdjM/s1600-h/cake+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_Ws0eB85KikU/StIP4wl9PyI/AAAAAAAAFX4/TvdsvzxKdjM/s400/cake+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5391389171707100962" border="0" /></a>The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com3tag:blogger.com,1999:blog-7549209994482425929.post-19784322616536195332009-10-08T02:48:00.000-07:002009-10-08T04:26:15.387-07:00Blackberry Balsamic Chop<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Ws0eB85KikU/Ss2-n-B5YPI/AAAAAAAAFS0/Y0jW_rnDxs4/s1600-h/chop+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_Ws0eB85KikU/Ss2-n-B5YPI/AAAAAAAAFS0/Y0jW_rnDxs4/s320/chop+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5390173922907480306" border="0" /></a><br /><br />I am not the first to say it. Though I believe it: Better Homes and Gardens gets a bad rap with the cultured Illuminati of the blogosphere. It is not particularly high-minded, nor all that cultured, that much is certainly true. But frankly, neither am I when I just have to get dinner on the table.<br /><br />I turn over every rock to find recipes which are not some slopped together taco-seasoning box meal, not only because I do not believe in packaged foods, but also because that would never fly twice with the diners at my table. Their palates are advanced. Even the little beaters. Consequently, new, distinctly-flavored, deeply good food has to hit that surface every night. To arrive there, I keep an ever-vigilant eye on magazine test kitchens (to that end, the closing of Gourmet is devastating for that reason and dozens more).<br /><br />BHG will fall down on food, I speculate, four out of twelve issues a year. But when they are on, they can turn out some inspired practical dishes. This remarkable recipe which is both sweet and tangy, but remarkably varied in alluring flavors, is an adaptation of BHG's pork loin creation. It took all of fifteen minutes to prepare; I did not marinade, but you could.<br /><br />I hope you enjoy it. It will be served here as often as I can get away with it; with couscous, <span style="font-style: italic;">haricort vert</span>, and whole grain dinner rolls. Oh, and a Rioja, which I can tell you, is very nice alongside.<br /><span style="font-weight: bold;"><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Ws0eB85KikU/Ss2-jputT3I/AAAAAAAAFSs/gt37UZTUZFc/s1600-h/chop+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_Ws0eB85KikU/Ss2-jputT3I/AAAAAAAAFSs/gt37UZTUZFc/s320/chop+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5390173848738811762" border="0" /></a><br /><br />Blackberry Balsamic Pork Chops</span><br />adapted from <a href="http://www.bhg.com/recipe/pork/roasted-pork-with-blackberry-sauce/">this</a> BHG recipe<br /><br />4 thick-cut bone in pork chops<strong style="font-weight: normal;"><br />Kosher salt and freshly ground black pepper<br />2 tsp butter<br />2 tsp olive or canola oil<br />Cooking spray<br />1/2</strong> cup <span style="font-style: italic;">seedless</span> blackberry preserves<strong style="font-weight: normal;"><br />1/2</strong> cup dry white wine or apple juice<strong style="font-weight: normal;"><br />2</strong> Tbsp. balsamic vinegar<strong style="font-weight: normal;"></strong><strong style="font-weight: normal;"><br />2</strong> Tbsp. Dijon-style mustard<strong style="font-weight: normal;"><br />1 </strong>clove garlic, minced<strong style="font-weight: normal;"><br />1</strong> tsp. soy sauce<strong style="font-weight: normal;"><br />1</strong> tsp. finely shredded orange peel<strong style="font-weight: normal;"><br />1/2</strong> tsp. snipped fresh rosemary<br /><br />Preheat the over to 325 degrees.<br /><br />Season the chops liberally with salt and pepper. Place a large, heavy skillet on a high flame and add the butter and oil. When the pan is <span style="font-style: italic;">smoking</span> hot, add the chops (being careful not to burn yourself). Sear to a golden crust on both sides, about 2 minutes per side. Remove the chops to a roasting pan coated with cooking spray (holding the skillet aside for a moment), and place them in the oven, cook until a thermometer registers done for pork.<br /><br />Place the skillet on medium heat. Add the blackberry preserves, wine or apple juice, balsamic vinegar, mustard, garlic, and soy. Heat until the preserves melt and the mixture just comes to a boil. Taste, adjust seasoning, pour over the pork, serve.<br /><br />Note: I allowed my sauce to continue boiling to reduce. When the pork came out of the oven, I added the pork juices and allowed it to reduce again another minute. Delish!<br /><br />If your sauce becomes too thick, whisk in a touch of water until it loosens.The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com6tag:blogger.com,1999:blog-7549209994482425929.post-89843253218010899372009-10-07T01:47:00.000-07:002009-10-07T01:50:54.557-07:00The finestationery.com giveaway at Blushing!<a href="http://4.bp.blogspot.com/_Ws0eB85KikU/Sst7Ym4YYoI/AAAAAAAAFO0/BRyVXoIYJ1Y/s1600-h/68526_copy%5B1%5D.jpg"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 320px;" id="BLOGGER_PHOTO_ID_5389537041763033730" alt="" src="http://4.bp.blogspot.com/_Ws0eB85KikU/Sst7Ym4YYoI/AAAAAAAAFO0/BRyVXoIYJ1Y/s400/68526_copy%5B1%5D.jpg" border="0" /></a><br /><br />For the second week of reader giveaway's, <a href="http://www.finestationery.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">finestationery</span>.com</a> the online retail home of all the most exquisite and inviting stationery one could imagine, has been so gracious as to provide this fabulous stationery gift of 50 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">fold over</span> notes and this elegant and endlessly useful personalized stamp. Learn more about this product on <a href="http://www.finestationery.com/product.cfm?prod_id=68526">this page</a> at <span class="blsp-spelling-error" id="SPELLING_ERROR_2">finestationery</span>.com.<br /><br />Perfect for all the thank-<span class="blsp-spelling-error" id="SPELLING_ERROR_3">you's</span> of this season of giving and beyond!<br /><br />Please <strong>leave a comment </strong>below and <strong>become a Follower of the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">finestationery</span>.com blog</strong>, <a href="http://blog.finestationery.com/">The Finer Things</a> to enter.<br /><br /><a href="http://blushinghostessentertains.blogspot.com/2009/10/finestationerycom-reader-giveaway.html">Enter here</a> at Blushing Hostess Entertains.The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com5tag:blogger.com,1999:blog-7549209994482425929.post-47132036122295136892009-09-30T04:43:00.000-07:002009-09-30T14:40:42.271-07:00San Lori's giveaway has begun!<a href="http://4.bp.blogspot.com/_Ws0eB85KikU/SsNEkRS5nVI/AAAAAAAAFHM/7PFiuL6b_m4/s1600-h/untitled.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 190px; DISPLAY: block; HEIGHT: 92px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5387224969173900626" border="0" alt="" src="http://4.bp.blogspot.com/_Ws0eB85KikU/SsNEkRS5nVI/AAAAAAAAFHM/7PFiuL6b_m4/s400/untitled.bmp" /></a><br /><br /><a href="http://blushinghostessentertains.blogspot.com/2009/09/san-lori-reader-giveaway-for-blushing.html">Click here </a>to enter and be sure to note the entry instructions. Good luck and happy early holidays!The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com1tag:blogger.com,1999:blog-7549209994482425929.post-48674681888076893332009-09-27T02:37:00.000-07:002009-09-27T02:37:00.712-07:00Mushrooms Newburg: Warning lights on<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Ws0eB85KikU/SrPe1gCQgwI/AAAAAAAAE64/EeMsChFuV9A/s1600-h/a+mush.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_Ws0eB85KikU/SrPe1gCQgwI/AAAAAAAAE64/EeMsChFuV9A/s400/a+mush.jpg" alt="" id="BLOGGER_PHOTO_ID_5382890990351713026" border="0"></a><br /><br />Food blogs, and many others have have said every word they could on Junior League cookbooks, church cookbooks, and what have you. But what about golf tournament cookbooks: Shall I issue a treatise in defense?<br /><br />Alright, I will skip it, <em>this time</em>.<br /><br />I am aware of the vastly untrustworthy information contained in all of these volumes because, for the most part, they lack a test program of any sort. However, in concept at least, many of these books' ideas have merit. Many of them have dusty pizazz or some fabulous pedigree. I have contributed to them and I buy them, new and at book sales, and I use them for inspiration. No apologies: If you knew how tough in the tooth the left over turkey was that I needed to make use of, you would thank me for this resourcefulness. But since you've no way of being certain, you will just have to believe that this questionable golf tourney recipe helped me dispose of it and a huge drawer full of mushrooms, in an agreeable fashion.<br /><br />And agreeable is definitely part of what we know of food in the home kitchen, is it not? In large part, we are not trained chefs, we are purposeful jacks of this trade and several others and I do think room should be made in an honest food blog for dishes which service economy, ease, and use of leftovers. I will not tell you it was the drop dead best thing I have made in this lifetime, I am only going to say that is was rich and satisfying and not the everyday use of remaining roast turkey here at Rancho Relaxo. So, welcome this dish, will you? It is serviceable, useful, and lovely. Not unlike the Hostess, come to think of it.<br /><br />This may not light the culinary world on fire. But that is not my purview. I am here to get you through life pleasingly with a little grace and no wastefulness while transcending pre-packaged foods. In that vein, <em>Mushrooms Newburg avec poulet</em>, or any other worldly nonsense moniker of your choice.<br /><br /><strong>Mushrooms Newburg Casserole</strong><br />adapted from <span style="font-style: italic;">Tee Time at the Masters</span>, Junior League of Augusta, Georgia<br /><br />Once again, more of a concept here than truly a recipe. Use leftover chicken, turkey, or pork, all will be very nice and here you have general measurements for roughly 3/4 pound remaining meal, though more or less will be fine, as I've no idea at all what is in your fridge as I am not clairvoyant (though, you really should check the expiration on the salad dressing, eeeeew). Now then.<br /><br />3 tablespoons butter<br />1 medium onion, diced<br />1 shallot, diced (optional)<br />Kosher salt and freshly cracked pepper<br />Mushrooms (fresh), 8 ounces or more would be best, cleaned and sliced<br />1 or 2 tablespoons cognac<br />3 tablespoons dry sherry<br />1 cup chicken stock<br />1/4 cup heavy or light cream<br />3/4 pound cooked chicken, pork, or turkey, shredded into bite-sized pieces<br />Thyme, marjoram, or any green herb you favor<br /><br />Rice or toast points to serve.<br /><br />In a large skillet over medium heat, saute the onion and shallot until softened and translucent, add the mushrooms. Season with salt and pepper and cook, stirring occasionally to prevent browning, only until the liquid is nearly, but not entirely, gone from the pan.<br /><br />Hold the pan off the heat while you add the cognac and sherry. Place the skillet back on the burner and add the chicken stock. Cook another few minutes until the mixture thickens slightly. Now add the meat and stir to combine. Add the cream, thyme, and marjoram (or any green herb you like) and stir again. Serve over rice or toast points, think of me.The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com2tag:blogger.com,1999:blog-7549209994482425929.post-64304419468697829222009-09-25T03:32:00.000-07:002009-09-25T03:32:00.105-07:00Tandoori Apricot: The Tuesday night saveTuesday is the night I struggle with dinner. I can no more explain this to you than quantum physics but I have developed an ease of use method which has truly saved me when I also have chicken, pork, or shrimp on hand. This preparation for an exotic sweet and spicy dish always gets raves and not a soul is any the wiser that I was not in the kitchen slaving, but rather, had my nose stuck in the monitor devouring every last word of <a href="http://www.crazydaysandnights.net/">Crazy Days and Nights</a> (guilty pleasure). Don't judge me, I am immune to it anyway. Obviously.<br /><br />Alright, then. Everyone ready? You will need to get on the horn and order up a bit of Tandoori Spice from <a href="http://www.penzeys.com/cgi-bin/penzeys/shophome.html">Penzey's</a> or something to that effect. Just be sure it is a good one, as you know, this is a best-in-class blog so, do right by me, okay?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Ws0eB85KikU/SrPWIKt53-I/AAAAAAAAE6w/_PDcKTPFsxQ/s1600-h/a+tandoori+apricot.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_Ws0eB85KikU/SrPWIKt53-I/AAAAAAAAE6w/_PDcKTPFsxQ/s400/a+tandoori+apricot.jpg" alt="" id="BLOGGER_PHOTO_ID_5382881415442063330" border="0" /></a><br /><br /><span style="font-weight: bold;">Tandoori Apricot Chicken, Pork, or Shrimp</span><br /><br />Preheat the oven to 375 degrees.<br /><br />Put the trimmed or clean protein on your board and dust it liberally with the Tandoori Spice, and then salt and pepper. Just remember Tandoori can be mild in small amounts and fiery in large, so take it easy the first time and use more next time if you can tolerate it.<br /><br />Now, add a bit of olive oil to an <span style="font-weight: bold;">oven-proof </span>skillet and over medium high heat, get the oil very hot, until it just begins to smoke. Place the seasoned meat in the pan and brown on both sides, keeping the heat up to be sure it does indeed brown/ caramelize.<br /><br />Just before the meat is finished, add two heaping tablespoons of good apricot preserves to the pan and a touch of water, chicken stock, or orange juice. Move it a round a bit so that the meat is coated. Place the skillet in the oven and cook the meat until it is complete finished. Slice festively and serve over rice, topped with the pan sauce.<br /><br />If you wish to concentrate/ reduce the pan sauce a bit, remove the meat from the pan to a warm plate and place the skillet on medium heat on the stove, bring to a simmer and allow it to reduce by half. Pour over the meat and rice as above.The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com3tag:blogger.com,1999:blog-7549209994482425929.post-28182122262347545982009-09-22T23:16:00.000-07:002009-09-22T23:16:00.652-07:00Canyon Ranch: Chinese 7 Vegetable Salad with Lemon Miso DressingI am sharing with you my only gently adjusted recipe for Canyon Ranch's unbelievably tasty and filling seven vegetable salad because it is a fabulous easy-transport option for light-fare picnics. And since picnics will be the subject of the day at <a href="http://blushinghostessentertains.blogspot.com/">Blushing Hostess Entertains</a>, I thought you should have this as another great option in the salad category: Home or away.<br /><br /><span style="font-weight: bold;">Chinese Seven Vegetable Salad with Lemon Miso Dressing</span><br />adapted from <span style="font-style: italic;">Canyon Ranch Cooks</span>, Barry Corriea and Scott Uehlein (St. Martin's Press)<br />serves 4<br /><br />The original recipe calls for snow peas, which I do not care for. In the interest of not adjusting the name of Canyon Ranch's recipe, I continue to call it "seven" although mine is six. Secondly, the original called for the romaine to be placed under the sauteed veg, rather than tossed with it. I prefer it all quickly tossed together and dressed as I have noted below.<br /><br />Enjoy!<br /><br /><span style="font-weight:bold;">Sauce:</span><br />1 1/2 cups water<br />3 tablespoons fresh ginger, peeled and minced<br />1 tablespoon garlic, minced<br />1 tablespoon lemon grass, minced<br />2 tablespoons low sodium tamari sauce<br /><br /><span style="font-weight:bold;">Salad:</span><br />1 tablespoon canola oil<br />1 1/2 cups sliced carrots,sliced<br />1 1/2 cups red onion, sliced<br />1 1/2 cups broccoli florets<br />(1 cup snow peas, which I omit)<br />1 cup sliced zucchini, sliced<br />1 cup yellow squash, sliced<br />1 cup mushrooms, sliced<br />1 1/2 cup bok choy, chopped<br />1 1/2 heads romaine lettuce, chopped in bite size pieces<br /><br /><span style="font-weight: bold;">Lemon </span>Miso<span style="font-weight: bold;"> Dressing (16 servings):</span><br />1 tablespoon dry mustard<br />3 tablespoons water, divided<br />3 tablespoons white miso paste<br />1/2 cup fresh lemon juice<br />3/4 cup apple juice<br />1/4 cup seasoned rice vinegar<br />1 12 teaspoons fresh ginger, peeled and minced<br />2 tablespoons garlic minced<br />1 teaspoon grated lemon peel<br />1 tablespoon fresh parsely<br /><br /><span style="font-weight:bold;">For the salad dressing:</span><br /><br />In a small bowl, mix dry mustard with 1 tablespoon water until the mixture forms a smooth paste.<br /><br />In a separate bowl mix miso paste with remaining 2 tablespoons water. Set aside.<br /><br />In the blender, combine lemon and apple juices and vinegar. Add the mustard paste and rice vinegar. Add the mustard paste and ginger. Bled for 10 seconds on low. Add the garlic, lemon peel, parsley, and miso paste. Blend on high for 10 seconds or until smooth. Pour into a jar. Cover tightly and refrigerate up to one week.<br /><br /><span style="font-weight: bold;">For the salad:</span><br /><br />In a medium saucepan, combine all the ingredients for the sauce and bring to a boil. Reduce heat until mixture is simmering and and allow to reduce to about 1/2 cup.<br /><br />Heat the canola oil in a wok over high heat. Add carrots, red onion, and broccoli, and stir-fry for about 30 seconds. Add zucchini, squash, mushrooms (and snow peas if you are using them and stir fry 30 more seconds. Add bok choy and sauce and stir fry until until all vegetables are tender but still crisp.<br /><br />Remove the skillet from the heat and very quickly, toss in the romaine lettuce. Drizzle each with 1/4 cup lemon miso dressing.The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com0tag:blogger.com,1999:blog-7549209994482425929.post-23920087802904843052009-09-19T02:13:00.000-07:002009-09-19T02:13:00.058-07:00Rose Bakery's Pistachio CakeI have mentioned this beautiful book to you several times. By now you may be tired of my mentioning the <span style="font-style: italic;">Rose Bakery Cookbook</span> but I will never tire of flipping through those thick, lush pages. Nor will the recipes, so painstakingly cornered for a Parisian Bakery which has gone so far beyond baguettes, croissant, and macaroons ever be tiresome for me to test or repeat. It has carved a path for itself Rose Bakery, and in so doing, a niche of food and spectacular sleeper recipes. The idea is that you probably will not have considered many of these recipes the way Rose creates them: But if you are like me, you might wonder why you never thought all those quick bread recipes might come to something like this cake.<br /><br />I easily make use of two pounds of nuts in a week. I hide them everywhere I can, along with fish and avocados (not necessarily together) and consequently, I thought I knew every variation on nut-sneaking there was. Not so at all. Herewith, is the most devilish and masterful nut and almond sneak of all time.<br /><br />Everyone who came in contact with this cake adored it, even though, butter not withstanding, it is largely healthy. And in spite of the fact that the icing is so obviously full of pistachios, which at least one of us claimed they absolutely did not care for and would never touch. Never. Never. Never.<br /><br />Good? Yes, and I wish some remained.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Ws0eB85KikU/SrPNe3EdzHI/AAAAAAAAE6g/5Wy4qQDAEEQ/s1600-h/pist+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_Ws0eB85KikU/SrPNe3EdzHI/AAAAAAAAE6g/5Wy4qQDAEEQ/s400/pist+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5382871909700324466" border="0" /></a><br /><br /><strong>Pistachio Cake</strong><br />adapted from <em>Rose Bakery: The Many Little Meals of Rose Bakery</em>, Rose <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Carrarini</span> (<span class="blsp-spelling-error" id="SPELLING_ERROR_1">Phaidon</span>)<br />serves 8<br /><br />Rose's recipe called for 2 sticks/ 1 cup of butter, and honestly, I could not bear the thought of it. The 3/4 is fine, the whole cup is luxurious. I also tried it with the 1/4 cup replaced by the same amount of pistachio oil: Good for you, but it did not light my world on fire.<br /><br />3/4 cup butter (1 and 1/2 sticks) plus more for the pan, softened<br />1 cup sugar<br />Grated zest of 1 lemon<br />1 teaspoon vanilla extract<br />4 eggs<br />1 cup ground almonds<br />1 cup ground pistachios<br />1/3 cup flour<br />1 teaspoon baking powder<br />pinch of salt<br /><br />For the topping:<br />1/2 cup pistachios, chopped and dry toasted on the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">stove top</span><br />1/4 cup sugar<br />Grated zest of 1 lemon<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Ws0eB85KikU/SrPNjJLOoQI/AAAAAAAAE6o/RF-uzlakDxo/s1600-h/pist+4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_Ws0eB85KikU/SrPNjJLOoQI/AAAAAAAAE6o/RF-uzlakDxo/s400/pist+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5382871983280005378" border="0" /></a><br /><br />Preheat the oven to 350 degrees. Generously butter one standard loaf pan or 8" cake round, then line with parchment paper and butter the parchment. Set aside.<br /><br />With a mixer, beat the butter and sugar until they are light and creamy. Add the lemon zest and vanilla extract. Now add the eggs one at a time, beating well between each addition. Now fold in the ground almonds, pistachios, flour, baking powder and salt.<br /><br />Pour the mixture into the prepared pan and bake for about 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool 10 minutes in the pan, flip it out, and allow it to cool then to room temperature.<br /><br />To make the topping, gently heat the pistachios, sugar, and lemon zest together in a sauce pan over low heat, once the sugar is dissolved, pour the mixture over the cake and allow it to set while it cools.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Ws0eB85KikU/SrPMunoxduI/AAAAAAAAE6Y/kbEiKYjLX8w/s1600-h/pist+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_Ws0eB85KikU/SrPMunoxduI/AAAAAAAAE6Y/kbEiKYjLX8w/s400/pist+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5382871080923920098" border="0" /></a>The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com2tag:blogger.com,1999:blog-7549209994482425929.post-62811826203073897722009-09-16T18:23:00.001-07:002009-09-16T18:24:38.693-07:00What comforts you?Please swing by Blushing Hostess for <a href="http://blushinghostessentertains.blogspot.com/2009/09/what-comforts-you.html"><em>What comforts you?</em></a>, looking forward to seeing you there.The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com0tag:blogger.com,1999:blog-7549209994482425929.post-80306744349430232872009-09-14T05:13:00.000-07:002009-09-14T05:15:27.029-07:00Come on overLets talk. Please swing by <a href="http://blushinghostessentertains.blogspot.com/2009/09/untitled-intentionally.html">The Blushing Hostess</a>.The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com0tag:blogger.com,1999:blog-7549209994482425929.post-31479114458008954652009-09-12T03:13:00.000-07:002009-09-12T03:13:00.693-07:00Cracked Chocolate Earth<a href="http://1.bp.blogspot.com/_Ws0eB85KikU/SqW2yIwNJBI/AAAAAAAAEzg/FG-e1QLA4-M/s1600-h/1b.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378906302423311378" border="0" alt="" src="http://1.bp.blogspot.com/_Ws0eB85KikU/SqW2yIwNJBI/AAAAAAAAEzg/FG-e1QLA4-M/s400/1b.jpg" /></a><br /><br />It is a cake. Only in the sense that when you encounter it, it was clearly born from a cake pan. But honestly, the thing has little else to recommend it as one besides the round remnant of the side of the pan from whence it quite literally sprung.<br /><br />I added up the ingredients and it just does not total ten pounds but when finished, it could easily pass for a soft, ten pound chocolate bar. It is a sterling recipe when you intend to go to absolutely little, frankly - <em>insultingly</em> little - trouble to make someone a cake and would not dream of reaching for a cake box but all the while intend to act very put out and exhausted about the entire endeavor.<br /><br />It is marvelous and near peerless in its devastatingly unhealthy grandness. Eat it and know that a nutritionist somewhere can hear a bell ringing, I suppose.<br /><br />But really. I <em>will</em> work it off, this perilous symphony of wickedness, <em>I promise</em>. Can you tell me how long, roughly, it takes to work off four of these? I am concerned it may be longer that I have, entirely.<br /><br /><strong>Cracked Chocolate Earth</strong><br />adapted from <em>Tyler's Ultimates</em>, Tyler Florence (Oh! How beautiful is that man?)<br />Serves 8 (easy peasy)<br /><br />This cake was difficult to get a decent shot of, as is often the case with chocolate, you will just have to take my word for how remarkable the cake truly is. It is inevitable and correct that it rises very high during baking, as a souffle would, and falls when it retreats from the oven. All is as it should be.<br /><br />Serve it once it has cooled: I used a cake knife but Chef Florence goes for broke with a spoon and just plunges it in, souffle-style as well.<br /><br />I added orange zest; chocolate and fresh orange are fabulous together. Just remember that with chocolate, adding a little orange goes a long way. Though the original recipe was without orange or flavoring whatsoever.<br /><br />1 cup (2 sticks butter), diced<br />1 pound good bittersweet chocolate<br />9 large eggs, separated<br />3/4 cup granulated sugar<br />1 teaspoon grated orange zest (optional)<br /><br />Confectioner's sugar for dusting<br /><br /><a href="http://4.bp.blogspot.com/_Ws0eB85KikU/SqW2tI5MNpI/AAAAAAAAEzY/UVhd6oyE0mc/s1600-h/1a.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378906216561653394" border="0" alt="" src="http://4.bp.blogspot.com/_Ws0eB85KikU/SqW2tI5MNpI/AAAAAAAAEzY/UVhd6oyE0mc/s400/1a.jpg" /></a><br /><br />Preheat the oven to 350 degrees. Butter a 9 inch springform pan, and set aside.<br /><br />Put the chocolate and butter into a double boiler (or makeshift) and heat over 1 inch of simmering water until melted. Meanwhile, mix the egg yolks with the sugar in a mixing bowl until light yellow in color. Add a little of the warm chocolate into the egg mixture to temper the eggs. Once combined, add the remaining chocolate in two additions. Add the orange zest and mix in gently.<br /><br />In a mixing bowl, beat the egg whites until stiff peaks form and fold into the chocolate mixture. Pout into the prepared pan and back until the cake is set and top starts to crack, and a toothpick inserted in the center comes out with moist crumbs clinging, 20 to 25 minutes. Allow the cake to stand 10 minutes, then remove the springform sides.<br /><br />Serve at room temperature dusted with confectioner's sugar.<br /><br /><a href="http://3.bp.blogspot.com/_Ws0eB85KikU/SqW22VKqXeI/AAAAAAAAEzo/bmZlwvH3B4g/s1600-h/3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378906374474980834" border="0" alt="" src="http://3.bp.blogspot.com/_Ws0eB85KikU/SqW22VKqXeI/AAAAAAAAEzo/bmZlwvH3B4g/s400/3.jpg" /></a>The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com5tag:blogger.com,1999:blog-7549209994482425929.post-23131560936611320942009-09-09T03:48:00.000-07:002009-09-10T17:28:07.786-07:00Emeril's Delmonico's Artichoke Stuffed Leg of LambRecently good intentions around here resulted in someone wielding a meat mallet and muttering <span id="SPELLING_ERROR_0" class="blsp-spelling-error">un</span>-pleasantries. But, it was my Mom's birthday as I mentioned <a href="http://blushinghostessentertains.blogspot.com/2009/08/birthday-dinner.html">here</a> and consequently absolutely worth burdening my children with memories of the Butterflied Leg of Lamb War of 2009, as I affectionately call it now.
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<br />The struggle for this dramatic presentation was worth it. So much so that this will likely be our new Easter dinner in the future. Honestly, it does have to be a really special occasion in my book because the sum total of all these steps, juggled between the needs of a toddler and newborn, took parts of three days. But a birthday certainly is cause enough and once you eat this roast you will not go back to grilled leg of lamb so I recommend finding or making up a very special day and rolling around on the counter with a huge cut of lamb. Okay?
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<br />Moving on. This roast made such a beautiful presentation that it brought the dining room to silence when I brought it to the table: It is big, colorful, and a fabulous showgirl of a roast on the platter. I would make it again just to see a family full of dish-sized eyes and excited glances. It is a <span id="SPELLING_ERROR_1" class="blsp-spelling-error">luxe</span> thing one never sees anymore, like most of the dishes of <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Delmonico's</span>, a favorite haunt of mine in New Orleans. Worth trying even once in a lifetime as you note your table of impressed guests when dinner has begun and you simultaneously realize you know how one feels when they summit a very great peak.
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<br /><strong>New Orleans-style Artichoke Stuffed Leg of Lamb with Garlic-Wine Sauce, Mint Pesto, and Baby Potatoes</strong>
<br />adapted from <em><span id="SPELLING_ERROR_3" class="blsp-spelling-error">Emeril's</span> Delmonico: A Restaurant with a Past</em>
<br />serves 8*
<br />
<br />
<br /><p><a href="http://3.bp.blogspot.com/_Ws0eB85KikU/SqQfEOqUWfI/AAAAAAAAEvg/ONaKN79IdPo/s1600-h/24+roast+table.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378458012502743538" border="0" alt="" src="http://3.bp.blogspot.com/_Ws0eB85KikU/SqQfEOqUWfI/AAAAAAAAEvg/ONaKN79IdPo/s400/24+roast+table.jpg" /></a>
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<br />You will need to make the lamb stock first. It is not available in stores generally, <a href="http://www.cooks.com/rec/view/0,1948,148164-224202,00.html">here</a> is a decent recipe. If you cannot, use a high-quality beef stock. Then make and trim up the artichokes. And make some bread crumbs, before you do anything, you have a couple of hours of work ahead of you, so carve out time accordingly.
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<br />*This recipe stated it will serve 6, in fact, it served that with nearly half remaining, gyros for five the following night and still yielded a decent portion remaining, for which Puppy was very thankful. It is really quite an enormous roast.
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<br />4 medium size boiled artichokes, trimmed of leaves and cleaned, hearts only, chopped**
<br />1/4 <span id="SPELLING_ERROR_4" class="blsp-spelling-error">pancetta</span> (or bacon) in small dice
<br />1 medium onion, finely diced
<br />3 cloves garlic, minced
<br />1 1/2 cups fine dry (unseasoned) breadcrumbs (I made my own, see below)
<br />3/4 cup olive oil + 3 tablespoons for the roasting pan
<br />1 teaspoon kosher salt
<br />1/2 teaspoon finely ground pepper
<br />Pinch of cayenne
<br />1/4 cup minced fresh parsley
<br />1 tablespoon minced fresh oregano
<br />6 tablespoons freshly grated <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Parmigiano</span>-<span id="SPELLING_ERROR_6" class="blsp-spelling-error">Regianno</span>
<br />1 tablespoon fresh lemon juice
<br />1/2 teaspoon freshly grated lemon zest
<br />1 teaspoon creole seasoning
<br />One 4 lb leg of leg (after <span id="SPELLING_ERROR_7" class="blsp-spelling-error">de</span>-boning), butterflied and trimmed
<br />1 3/4 pound small red (new) potatoes
<br />
<br />Mint Pesto* (below)
<br />Garlic-Wine Sauce (requires the lamb stock, will post this recipe shortly)
<br />
<br />*recipe follows
<br />** <strong>do not</strong> substitute canned artichoke hearts
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<br />Preheat the oven to 400 degrees.
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<br />In a large skillet over medium heat, cook the <span id="SPELLING_ERROR_8" class="blsp-spelling-error">pancetta</span> until crisp and the fat is rendered. Remove the <span id="SPELLING_ERROR_9" class="blsp-spelling-error">pancetta</span> from the skillet and place on a piece of paper towel to drain. Add the onions to the remaining fat in the pan and cook for 3 minutes . Add the garlic and cook for 30 seconds more. Add the bread crumbs, 1/2 cup olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the cayenne and cook, stirring until the bread crumbs are lightly toasted and golden brown, about 3 minutes. Add the parsley and oregano, stir and remove from the heat. Allow to cool 15 minutes.
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<br />In a large bowl, combine the bread crumb mixture with the diced artichoke hearts, <span id="SPELLING_ERROR_10" class="blsp-spelling-error">pancetta</span>, cheese, lemon juice, lemon zest, and creole seasoning. Add the remaining 1/4 cup olive oil and stir until well blended.
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<br />Spread the butterflied leg of lamb, boned side up, on a work surface covered with plastic wrap. Cover with a second sheet of plastic wrap and pound with a meat mallet to a 3/4 inch thickness (be patient). Spread the bread crumb mixture evenly across the meat leaving a 1/2 border on all sides. Roll the meat over the stuffing, jelly roll fashion, and tuck in the ends. Tie with kitchen twine every two inches and season the outside of the lamb with the remaining salt and pepper.
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<br />Place three tablespoons in a large roasting pan and swirl to cover the bottom of the pan. Add the meat and place in the oven to roast until brown and tender and the meat registers your desired level of <span id="SPELLING_ERROR_11" class="blsp-spelling-error">doneness</span> on a meat thermometer: About 45 minutes for medium-rare, but be careful as different parts of the roast will be cooked sooner.
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<br />Meanwhile, put the potatoes in a pot and cover with salted cold water by 1 inch. Cook until potatoes are tender, about 15 minutes or until soft to a fork. Drain, and throw them into the pan with the roast to brown while the roast finishes cooking, turning them once before you remove the roast from the oven, they will be light brown and a little crispy.
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<br />Remove the roast from the oven, transfer the potatoes to a bowl to keep warm and cover. Then cover the roast in the pan tightly with foil, and allow it to rest for 15 minutes.
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<br />Transfer the lamb to a cutting board, remove the twine, and slice in 1 inch thick slices or so. Arrange the meat on a platter and place potatoes around the slices. Garnish with fresh herbs if you care to.
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<br /><strong>Mint Pesto</strong>
<br />makes 3/4 cup
<br />
<br />This is a beautiful sauce but several of us do not care for mint in large doses. I substituted half parsley for the mint and it was still overwhelming for them. The original recipe appears here so that you may make your own choice. The recipe also called for the potatoes (and <em><span id="SPELLING_ERROR_12" class="blsp-spelling-error">haricort</span> <span id="SPELLING_ERROR_13" class="blsp-spelling-error">vert</span></em> I omitted from the outset) to be coated in this mint pesto which would have rendered them inedible here, but mint lovers should douse the potatoes liberally as it is a fabulous pesto.
<br />
<br />2 cups fresh packed mint leaves
<br />1/4 cup toasted pine nuts (or walnuts, which is what I had handy and they were great)
<br />1/4 cup freshly grated <span id="SPELLING_ERROR_14" class="blsp-spelling-error">Parmigiano</span>-<span id="SPELLING_ERROR_15" class="blsp-spelling-error">Reggiano</span>
<br />3 garlic cloves, peeled and crushed
<br />1 teaspoon lemon juice
<br />1/2 teaspoon salt
<br />1/4 teaspoon freshly ground pepper
<br />1/4 cup extra virgin olive oil
<br />
<br />Combine the mint, nuts, cheese, garlic, lemon juice, salt, and pepper in the bowl of a food processor and process until well-chopped. With the machine running slowly, add all the oil through the feed tube and process to make a smooth paste, scraping down the sides as needed. Adjust the seasonings to taste and transfer to an airtight container to store until ready to use, within five days.
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<br /><strong>Garlic-Wine Sauce
<br /></strong>makes 3/4 cup</p><p><em>Do not</em>, under even emergency lamb-roasting circumstances omit this sauce. It is critical to this dish and so amazing I would eat it over toast for breakfast if there had been any remaining. Not kidding.</p><p>4 tablespoons (1/2 stick) cold butter, cut into small pieces
<br />2 tablespoons finely chopped shallots
<br />1 tablespoon minced garlic
<br />1/4 teaspoon finely chopped fresh rosemary
<br />1/4 teaspoon finely chopped fresh or dried thyme
<br />1/4 teaspoon salt
<br />1/8 teaspoon freshly ground pepper
<br />1/2 cup dry red wine
<br />1 1/2 cups <a href="http://www.cooks.com/rec/view/0,1948,148164-224202,00.html">lamb stock</a>
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<br />Melt 1 tablespoon of the butter in a medium saucepan set over medium-high heat. Add the shallots, garlic, rosemary, and thyme, and cook, stirring, for 1 minute. Add the salt and pepper and stir well. Add the red wine and bring to a boil. Reduce the heat to medium and cook at a brisk simmer until the sauce is reduced by half, about 10 minutes.
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<br />Reduce the heat to low and add the remaining butter, a few pieces at a time, whisking to incorporate, adding more butter as the previous pieces are incorporated into the sauce.
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<br />Remove from the heat, adjust the seasoning to your taste, and serve immediately. You can either pour it directly over the roast or place it on the table in a sauce boat, which is what I chose.
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<br />I photographed the climb for you, and chose to leave out the garlic wine sauce-making photos until another post because this is enough for one post! Anyway, lets go to the photos because even as <span id="SPELLING_ERROR_16" class="blsp-spelling-error">Emeril</span> says: I really make the food (on this site)!
<br /></p><p><a href="http://1.bp.blogspot.com/_Ws0eB85KikU/SqU9EUU4q3I/AAAAAAAAEzA/6bvirzCuapY/s1600-h/7.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378772474349005682" border="0" alt="" src="http://1.bp.blogspot.com/_Ws0eB85KikU/SqU9EUU4q3I/AAAAAAAAEzA/6bvirzCuapY/s400/7.jpg" /></a>
<br />I made the bread crumbs from some three day old bread I had lingering post-making Vicksburg Tomato Sandwiches.... <span id="SPELLING_ERROR_17" class="blsp-spelling-error">hummmm</span>, <span id="SPELLING_ERROR_18" class="blsp-spelling-error">delish</span>. Oh! But I digress.
<br />
<br /><a href="http://4.bp.blogspot.com/_Ws0eB85KikU/SqU9AOfwExI/AAAAAAAAEy4/riZY0Dg2Rqg/s1600-h/8.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378772404064490258" border="0" alt="" src="http://4.bp.blogspot.com/_Ws0eB85KikU/SqU9AOfwExI/AAAAAAAAEy4/riZY0Dg2Rqg/s400/8.jpg" /></a>
<br />I threw them in the food processor.
<br />
<br /><a href="http://1.bp.blogspot.com/_Ws0eB85KikU/SqU88pZvf6I/AAAAAAAAEyw/Ifvm-R2NzRc/s1600-h/9.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378772342567567266" border="0" alt="" src="http://1.bp.blogspot.com/_Ws0eB85KikU/SqU88pZvf6I/AAAAAAAAEyw/Ifvm-R2NzRc/s400/9.jpg" /></a>
<br />And when I had a good mix of both fine and coarse crumbs I threw them on a baking sheet and toasted them at 300 degrees until golden. This recipe is not suited to box crumbs, so I really had to do this.
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<br /><a href="http://2.bp.blogspot.com/_Ws0eB85KikU/SqU84-fjruI/AAAAAAAAEyo/43_p8Krg6X0/s1600-h/10.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378772279509626594" border="0" alt="" src="http://2.bp.blogspot.com/_Ws0eB85KikU/SqU84-fjruI/AAAAAAAAEyo/43_p8Krg6X0/s400/10.jpg" /></a>
<br />Here I have my boiled artichokes which I trimmed and diced for the stuffing. See? </p><p>
<br /></p><p><a href="http://2.bp.blogspot.com/_Ws0eB85KikU/SqVQTyjfV8I/AAAAAAAAEzQ/rC0op2lbEgc/s1600-h/DSC03658.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378793630882289602" border="0" alt="" src="http://2.bp.blogspot.com/_Ws0eB85KikU/SqVQTyjfV8I/AAAAAAAAEzQ/rC0op2lbEgc/s400/DSC03658.JPG" /></a> I diced them and set them aside for the stuffing.
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<br />Then I made the pesto.
<br /><a href="http://2.bp.blogspot.com/_Ws0eB85KikU/SqU8srLE-3I/AAAAAAAAEyg/hDyQjP0MQfM/s1600-h/11+pesto.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378772068165024626" border="0" alt="" src="http://2.bp.blogspot.com/_Ws0eB85KikU/SqU8srLE-3I/AAAAAAAAEyg/hDyQjP0MQfM/s400/11+pesto.jpg" /></a>
<br />Into the processor went the mint (and parsley, in my case),
<br />
<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378459620043980978" border="0" alt="" src="http://3.bp.blogspot.com/_Ws0eB85KikU/SqQghzOBALI/AAAAAAAAExI/rLD8-Ixd9ms/s400/12+pesto.jpg" /></a>
<br />then garlic, cheese, nuts, and oil.
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<br />Hello, there, Gorgeous.
<br /><a href="http://1.bp.blogspot.com/_Ws0eB85KikU/SqVQME1ZywI/AAAAAAAAEzI/JLNll8leMjY/s1600-h/12b+pesto.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378793498350308098" border="0" alt="" src="http://1.bp.blogspot.com/_Ws0eB85KikU/SqVQME1ZywI/AAAAAAAAEzI/JLNll8leMjY/s400/12b+pesto.jpg" /></a>
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<br />Then I felt I deserved a little break.
<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378459527231067058" border="0" alt="" src="http://4.bp.blogspot.com/_Ws0eB85KikU/SqQgcZdsU7I/AAAAAAAAExA/OlUuadEKH2g/s400/13+rest+eat+breakfast.jpg" /></a> Phew. Stop for a little breakfast.
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<br />Then to the stuffing in earnest:
<br /><a href="http://4.bp.blogspot.com/_Ws0eB85KikU/SqQgXckIdvI/AAAAAAAAEw4/upPsu0CKQ2U/s1600-h/14+mise+roast.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378459442164037362" border="0" alt="" src="http://4.bp.blogspot.com/_Ws0eB85KikU/SqQgXckIdvI/AAAAAAAAEw4/upPsu0CKQ2U/s400/14+mise+roast.jpg" /></a>
<br />That is the <em><span id="SPELLING_ERROR_19" class="blsp-spelling-error">mise</span></em> (prep) for the stuffing: Bread crumbs, onions, cheese, lemon and zest, and spices. The <span id="SPELLING_ERROR_20" class="blsp-spelling-error">pancetta</span> was already cooking (rendering) in the pan.
<br />
<br /><a href="http://4.bp.blogspot.com/_Ws0eB85KikU/SqQgQAXVhbI/AAAAAAAAEww/OZxP4Blkhyo/s1600-h/15+pancetta.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378459314335090098" border="0" alt="" src="http://4.bp.blogspot.com/_Ws0eB85KikU/SqQgQAXVhbI/AAAAAAAAEww/OZxP4Blkhyo/s400/15+pancetta.jpg" /></a>
<br />See? I let it drain over there somewhere. Then I added the onion to the remaining fat in the same pan and let cook/ soften for three minutes or until I stopped yammering on the phone and remembered what I was doing.
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<br /><a href="http://1.bp.blogspot.com/_Ws0eB85KikU/SqQgJPFiNAI/AAAAAAAAEwo/kPDqIb4ENBQ/s1600-h/16+crumbs+to+onions.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378459198027871234" border="0" alt="" src="http://1.bp.blogspot.com/_Ws0eB85KikU/SqQgJPFiNAI/AAAAAAAAEwo/kPDqIb4ENBQ/s400/16+crumbs+to+onions.jpg" /></a>
<br />Then I added the crumbs and spices.
<br />
<br /><a href="http://2.bp.blogspot.com/_Ws0eB85KikU/SqQgAtcdnlI/AAAAAAAAEwg/PxdTcCnWk6E/s1600-h/17+stuff+fin+in+pal.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378459051558280786" border="0" alt="" src="http://2.bp.blogspot.com/_Ws0eB85KikU/SqQgAtcdnlI/AAAAAAAAEwg/PxdTcCnWk6E/s400/17+stuff+fin+in+pal.jpg" /></a>
<br />Right. Just like that.
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<br /><a href="http://3.bp.blogspot.com/_Ws0eB85KikU/SqQf5yVRaOI/AAAAAAAAEwY/wv10WAjLJ6A/s1600-h/18+stuff+in+bowl+finished.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378458932611213538" border="0" alt="" src="http://3.bp.blogspot.com/_Ws0eB85KikU/SqQf5yVRaOI/AAAAAAAAEwY/wv10WAjLJ6A/s400/18+stuff+in+bowl+finished.jpg" /></a>
<br />I let it cool. In a big bowl finally, I added it to the artichoke, cheese, <span id="SPELLING_ERROR_21" class="blsp-spelling-error">pancetta</span>, lemon, and lemon zest and stirred it up really well as you see above. Stuffing is done! Wow, it's only been like two and half days! <span id="SPELLING_ERROR_22" class="blsp-spelling-error">Sooo</span> great. <span id="SPELLING_ERROR_23" class="blsp-spelling-error">Alrighty</span> then:
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<br /><a href="http://4.bp.blogspot.com/_Ws0eB85KikU/SqQfztmHwfI/AAAAAAAAEwQ/f0YsAI5D82k/s1600-h/19+leg+plastic.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378458828260491762" border="0" alt="" src="http://4.bp.blogspot.com/_Ws0eB85KikU/SqQfztmHwfI/AAAAAAAAEwQ/f0YsAI5D82k/s400/19+leg+plastic.jpg" /></a>
<br />Then the butterflied leg went down between two pieces of plastic wrap and I fiercely beat it. But to get it to the suggested 3/4 inch thickness took my strapping Husband, so when you do this get help or have at the ready the biggest mallet or bully club you can lay hands on. Or a cop, yes, a cop would be very helpful in this situation. </p><p>
<br /><a href="http://1.bp.blogspot.com/_Ws0eB85KikU/SqQfthdcaPI/AAAAAAAAEwI/m_GBQ44hSQQ/s1600-h/19+leg+w+stuff.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378458721923655922" border="0" alt="" src="http://1.bp.blogspot.com/_Ws0eB85KikU/SqQfthdcaPI/AAAAAAAAEwI/m_GBQ44hSQQ/s400/19+leg+w+stuff.jpg" /></a> Once I was recomposed to a perfect lady, I took the plastic away and placed the filling on the meat just like so, leaving a 1/2 inch border on all sides.
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<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378458590377198802" border="0" alt="" src="http://2.bp.blogspot.com/_Ws0eB85KikU/SqQfl3aUxNI/AAAAAAAAEwA/j8gKl_D2ebQ/s400/20+stuffed+leg.jpg" /></a>
<br />Now then, I took the butchers twine (which I totally remembered to ask the butcher for and did not have to go back to the market looking for later, or anything like that) and tied it around and around. Holy cow! This was right about the time I was wishing I had gone to culinary school, or yachtsman school, and <em>not</em> a humanities school where they dropped the ball on knots altogether. I had to skewer mine as well because there was just stuffing and lamb sticking out all <span id="SPELLING_ERROR_24" class="blsp-spelling-error">cattywompus</span> everywhere and I needed to take matters in hand. I was not going to be beaten by a piece of meat.
<br />
<br /><a href="http://3.bp.blogspot.com/_Ws0eB85KikU/SqQfb9rZEeI/AAAAAAAAEv4/vxnr3ruF0VA/s1600-h/21+stop+eat+lunch.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378458420260704738" border="0" alt="" src="http://3.bp.blogspot.com/_Ws0eB85KikU/SqQfb9rZEeI/AAAAAAAAEv4/vxnr3ruF0VA/s400/21+stop+eat+lunch.jpg" /></a>Then I stopped. Rested. And we ate lunch of <span id="SPELLING_ERROR_25" class="blsp-spelling-corrected">mozzarella</span>, farm stand tomatoes, my garden basil, and balsamic vinegar sandwiches with rustic chips. <span id="SPELLING_ERROR_26" class="blsp-spelling-error">Delish</span>.
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<br />Back to work!
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<br />I hung around for a while, playing with my children and making a menace of myself in the kitchen garden and after a while I went back inside and coated the roasting pan with olive oil and threw the roast into the oven at 400 degrees until the meat thermometer registered done on all parts of the roast, about 45 minutes or so. After it had cooked for 30 minutes, I tossed the boiled potatoes in next to it and they crisped up nicely (my Grandmother's old "roasted potato" trick).
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<br /><a href="http://4.bp.blogspot.com/_Ws0eB85KikU/SqQfQokPz2I/AAAAAAAAEvw/ejW4iCm5XxY/s1600-h/22+roast+fin+in+pan.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378458225615032162" border="0" alt="" src="http://4.bp.blogspot.com/_Ws0eB85KikU/SqQfQokPz2I/AAAAAAAAEvw/ejW4iCm5XxY/s400/22+roast+fin+in+pan.jpg" /></a> </p><p></p><p>I removed the pan from the oven, covered it tightly with foil and allowed it to rest for 15 minutes.
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<br />On to the board it went and I cut in 1 inch bias slices or slightly larger. Like so.
<br /></p><a href="http://1.bp.blogspot.com/_Ws0eB85KikU/SqQfKqVI7AI/AAAAAAAAEvo/ZOiLC2dsjKM/s1600-h/23+roast+sliced.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378458123009321986" border="0" alt="" src="http://1.bp.blogspot.com/_Ws0eB85KikU/SqQfKqVI7AI/AAAAAAAAEvo/ZOiLC2dsjKM/s400/23+roast+sliced.jpg" /></a>
<br />Beg pardon? Yes! I was doing an end zone victory dance. Oh, <em>how beautiful is this thing?</em> If you think for one second I did not take a cell phone picture of this thing and send it to everyone I ever met including the air conditioning repair guy, you are new here.
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<br /><a href="http://3.bp.blogspot.com/_Ws0eB85KikU/SqQfEOqUWfI/AAAAAAAAEvg/ONaKN79IdPo/s1600-h/24+roast+table.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378458012502743538" border="0" alt="" src="http://3.bp.blogspot.com/_Ws0eB85KikU/SqQfEOqUWfI/AAAAAAAAEvg/ONaKN79IdPo/s400/24+roast+table.jpg" /></a>
<br />How did I do, Peeps?
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<br /><a href="http://4.bp.blogspot.com/_Ws0eB85KikU/SqQe9yLOaRI/AAAAAAAAEvY/qazl_d4N9vM/s1600-h/25+kilmanjaro.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378457901776922898" border="0" alt="" src="http://4.bp.blogspot.com/_Ws0eB85KikU/SqQe9yLOaRI/AAAAAAAAEvY/qazl_d4N9vM/s400/25+kilmanjaro.jpg" /></a>
<br />KILMANJARO, People!!
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<br />You made it to the bottom! Great! Now head on over and enter the Blushing Giveaway for
<br /><em>Barefoot Contessa's Back to Basic's</em>!<strong> </strong><a href="http://blushinghostess.blogspot.com/2009/09/emerils-delmonicos-artichoke-stuffed.html"><strong>Here</strong></a>.
<br />The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com17tag:blogger.com,1999:blog-7549209994482425929.post-78510107395552370422009-09-05T14:37:00.001-07:002009-09-05T14:40:01.205-07:00Barefoot Contessa Giveaway at Blushing Hostess<a href="http://2.bp.blogspot.com/_Ws0eB85KikU/SqLaKvlbF9I/AAAAAAAAEuY/wWAMQRg8I6g/s1600-h/barefoot.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378100783140771794" border="0" alt="" src="http://2.bp.blogspot.com/_Ws0eB85KikU/SqLaKvlbF9I/AAAAAAAAEuY/wWAMQRg8I6g/s400/barefoot.jpg" /></a><br /><div>Be sure you drop over to <a href="http://blushinghostessentertains.blogspot.com/2009/09/barefoot-contessa-giveaway.html">Blushing Hostess </a>before September 11, 2009 to enter the Barefoot <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Contessa</span> Back to <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Basic's</span> book giveaway, a perfect gift for this perfect readership.</div>The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com2tag:blogger.com,1999:blog-7549209994482425929.post-27452844631579540662009-09-03T18:10:00.001-07:002009-09-03T18:14:46.626-07:00Stop obsessing<a href="http://3.bp.blogspot.com/_Ws0eB85KikU/SqBpM_LRi0I/AAAAAAAAErQ/iE7ZDfSketk/s1600-h/butter.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5377413626918439746" border="0" alt="" src="http://3.bp.blogspot.com/_Ws0eB85KikU/SqBpM_LRi0I/AAAAAAAAErQ/iE7ZDfSketk/s400/butter.jpg" /></a><br /><div>That is what I tell myself about this <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Delita</span> butter I recently uncovered at the market. It is not inexpensive but it is salty and piquant and <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">constitutes</span> my latest bad habit. Consequently, not unlike Starbucks, they could charge twenty dollars for it and I would still have to pay it: It is <em>addiction</em>. </div>The Blushing Hostesshttp://www.blogger.com/profile/16303502206261407536noreply@blogger.com8